Cast Iron Cooking: Avoiding Burns And Blisters

Cast iron pans are great for cooking, but they can be a little high-maintenance. If you burn yourself on one, the first thing to do is run your hand under cold water for at least 10 minutes. Then, apply a burn cream or aloe vera to the affected area. But how do you avoid burning yourself in the first place? Here are some tips:

- Don't use soap when cleaning a seasoned cast iron pan.

- Avoid abrasive cleaning products like detergent scrubs, scouring pads, or steel wool, as these can scratch the pan and remove the seasoning.

- Use coarse sea salt or kosher salt to scrub the pan instead.

- Alternatively, add baking soda and water to the pan and scrub. This will also deodorize the pan and kill bacteria.

- Be sure to dry your pan thoroughly after washing, as any water left on the skillet can cause rusting.

- Store your pan in a dry place, as cast iron tends to rust quickly.

- Always use oven mitts or pot holders when handling a hot cast iron pan.

Use hot water and a stiff brush to scrub away lightly burnt areas

If you've burnt your food in a cast-iron pan, don't panic! It can be saved. Firstly, it's important to note that you should not use soap on a seasoned cast-iron pan. Instead, scrub lightly burnt areas with hot water and a stiff brush. Boil water in the microwave or on the stove and carefully pour it into the pan. Firmly scrub the burnt areas with a chainmail cast-iron scrubber or a stiff brush. Repeat until the stain is gone.

If you want to add a drop or two of dish soap as you scrub, that's okay. Modern dish soap is gentle and the seasoning on the cast iron will keep the metal safe.

You can also use baking soda or salt to scrub away stuck-on burnt food. Scatter kosher salt, coarse sea salt, or baking soda over the base of your skillet. Use a paper towel or soft scrub brush to scrub out any food stuck to the skillet. Give the cast iron a light rinse to remove any leftover salt or baking soda.

Alternatively, add a little water to the baking soda to form a paste. Scrub the burnt area with the paste and a stiff brush. Baking soda can also help remove brown rust spots.

Spread baking soda or coarse salt over the base and scrub stuck-on stains

If you have burnt, stuck-on grime on your cast iron cookware, you can use baking soda or coarse salt to scrub away the burnt-on food. Here is a step-by-step guide:

• Spread a layer of baking soda or coarse salt over the base of the pan. You can also add a little water to the baking soda to form a paste.
• Use a paper towel, soft scrub brush, or a damp washcloth to scrub out the stuck-on food.
• Rinse the pan with warm water to remove any leftover salt or baking soda.
• If there are any remaining burnt-on stains, repeat the process or try boiling water in the pan and scrubbing the area.
• Once the stain is gone, dry the pan completely and apply a thin coat of oil to re-season the pan.

Using baking soda or coarse salt is an effective way to remove stuck-on stains from your cast iron pan without damaging the seasoning. It is important to avoid using soap, abrasive cleaning products, or metal utensils as these can scratch the pan and remove the seasoning.

Boil water in the pan and scrub the area to lift stubborn burnt stains

Boiling water in your cast iron pan is an effective way to lift stubborn burnt stains. Here is a step-by-step guide:

Step 1: Boil Water in the Pan

First, fill your cast iron skillet with around 1 inch (2.5 cm) of water and place it on your stove over high heat. Turn on the stove and let the water come to a boil.

Step 2: Scrub the Burnt Areas

Once the water is boiling, use a wooden or plastic utensil, such as a wooden spatula, to gently nudge and scrub the stubborn burnt spots. Avoid using metal utensils as they can scratch the surface of your pan and strip away the seasoning. You can also use a chain mail cast-iron scrubber or a stiff brush to scrub away the burnt areas.

Step 3: Repeat if Necessary

If the burnt stains persist, repeat the process of boiling water and scrubbing until the stains are removed.

Step 4: Dry the Pan

After removing the stains, it is important to dry the pan completely. Use a dry cloth to wipe down the surface of the pan to remove excess water. You can also place the pan in an oven at 300 °F (149 °C) for about an hour to ensure it is completely dry.

Step 5: Apply a Thin Coat of Oil

Once the pan is dry, rub it with a thin coat of vegetable oil, canola oil, or grapeseed oil. This will help re-season the pan and restore its non-stick surface. Apply the oil using a paper towel, ensuring an even coating on the bottom and sides of the pan.

Step 6: Heat the Pan

Finally, place the oiled pan on a stove burner over medium-low heat for about an hour. This step helps to season the pan and burn off any remaining impurities. Alternatively, you can place the pan in an oven at 400 °F (204 °C) for an hour. Make sure to turn on your vent hood to prevent smoke from setting off smoke detectors.

Dry the pan and apply a thin coat of oil

After cleaning your cast-iron pan, it is important to dry it thoroughly. This can be done by placing the pan on a stovetop flame for a minute or two to drive off any lingering water.

Once the pan is completely dry, it is time to apply a thin coat of oil. This helps to season the pan and create a protective layer that will make cooking and cleaning easier. Choose a neutral oil with a high smoke point, such as vegetable oil, canola oil, or grapeseed oil. Rub a thin layer of oil all over the inside and outside of the pan, including the handle. Use a paper towel to spread the oil evenly and remove any excess, ensuring that the pan no longer looks greasy.

After oiling, place the pan in a preheated oven at a temperature between 350-500°F (177-260°C) for about an hour. This process helps to polymerize the oil, creating a hard, protective coating. Place the pan face down on the top or middle rack of the oven, with a sheet tray or tin foil on the rack below to catch any oil drips.

Repeat the oiling and heating process 3-4 times to build up a good initial layer of seasoning. After the final round, turn off the oven and let the pan cool down to room temperature. Your cast-iron pan is now ready for cooking and will develop an even smoother finish over time.

Store the pan by hanging it up or stacking it inside other pans with paper towels in between

To prevent your cast iron pan from burning yourself, it is important to store it correctly. One way to do this is by hanging it up on a wall. Make sure the hooks are securely mounted, as cast iron pans are heavy. This will also help prevent rust, as the free airflow will keep moisture away.

Another option is to stack your cast iron pan inside other pans, with paper towels in between. This will prevent scratches and damage to the inside of your cookware. It will also help absorb any moisture that might lead to rusting. You can use one or two paper towels, depending on how careful you want to be. You can also use pieces of cardboard in the same way as paper towels. Change the paper towel when it gets dirty or dingy.

Frequently asked questions